about
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS.Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomaceNovel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films
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description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Dimitrios Tsimogiannis
@ast
Dimitrios Tsimogiannis
@en
Dimitrios Tsimogiannis
@es
Dimitrios Tsimogiannis
@nl
Dimitrios Tsimogiannis
@sl
type
label
Dimitrios Tsimogiannis
@ast
Dimitrios Tsimogiannis
@en
Dimitrios Tsimogiannis
@es
Dimitrios Tsimogiannis
@nl
Dimitrios Tsimogiannis
@sl
prefLabel
Dimitrios Tsimogiannis
@ast
Dimitrios Tsimogiannis
@en
Dimitrios Tsimogiannis
@es
Dimitrios Tsimogiannis
@nl
Dimitrios Tsimogiannis
@sl
P106
P1153
14059007300
P21
P31
P496
0000-0002-0258-8376